Tropical Lentil Stew

2 c. vegetable broth
1-1/2 c. brown, green, or black beluga lentils
2 large sweet potatoes, peeled and cut into 1/2" cubes
1 medium yellow or white onion, chopped
1 c. canned tomato sauce
2 t. minced garlic
1 t. ground cumin
1 t. ground cinnamon
1 t. dried ground ginger
1/2 t. ground cardamom
1/2 t. ground cloves
1/2 t. grated nutmeg
1/2 t. salt
1/2 t. freshly ground black pepper
3 medium ripe bananas, peeled and cut into 1/2" thick slices
2 c. pineapple chunks

Mix the broth, lentils, sweet potatoes, onion, tomato sauce, garlic, spices, salt, and pepper in a large pot or Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the lentils and sweet potatoes are tender, 50-60 minutes.

Use a blender to partially puree the soup, leaving the overall texture slightly chunky. Ladle into 6 serving bowls and top each with 1/3 c. of the banana slices and 1/3 c. of the pineapple chunks.

Serves 6.

Adapted from The Blue Zones Solution, p. 294.